RASPBERRY CRUMBLE BAR RECIPE
This versatile recipe can easily be made vegan and/or gluten free and is packed full of flavour! Use homemade jam for an extra sharp kick.
230g butter (or vegan margarine)
100g caster sugar
1tsp vanilla essence/extract
250g plain flour (can use gluten free plain flour)
1 jar of raspberry jam
140g soft brown sugar
80g plain flour (can use gluten free flour)
120g butter (or vegan margarine)
Plus a little icing sugar and water to finish.
Preheat the oven to gas 6 or fan 180. Line a 9" x 13" baking tin (1" deep) with baking parchment.
For the base - Melt the butter and then stir in the rest of the base ingredients until well combined. Spread this sticky dough/paste on the bottom of the tin and bake in the oven for 15 minutes until the top is a little golden.
Whilst the base is baking, melt the butter for the topping and then mix in the rest of the ingredients (except the jam and the fresh raspberries). This will make a fairly crumbly mixture.
When the base is baked, carefully spread a good layer of raspberry jam across the base. The base will be soft (and hot!) so you'll need to be gentle so as not to crush the base too much. Then sprinkle over the crumble topping to cover the layer of jam. Add in a few fresh raspberries onto the crumble layer.
Bake in the oven for 25-30 minutes until the top is golden brown. Leave to cool in the tin.
Once cool, gently take out of the tin and cut into pieces (I usually cut the edges off, but you don't need to). Make up a little water icing by mixing the icing sugar with a little water (you can add some extra vanilla here if you want to) and then drizzle across the top to finish.
Makes 12 large crumble bars (or 20 smaller ones).